Happy Friday everyone!!! I am actually writing this post on Wednesday because Im getting my wisdom teeth pulled probably right about now-ish. Yes I am almost 30 (ok mild panic attack typing that) and still have all 4 of my wisdom teeth. They are coming in fine but starting to move my front teeth. I have veneers put on my top front 4 teeth 2 years ago and there is NO WAY Im going to have them messed up. So out the wisdom teeth must come 😦 Im a little sad to see them go but hey thats life they are just teeth. Plus side though, the dentist office Im going to is super posh. If you live in Spring, TX check on The Dentists on Rayford they are really nice and seriously nicest dentist office I have ever been to.

Ok so food. Since I missed last week because of travel I have a double dose of recipe today! We made this last week and its delicious plus great leftover. The steak we got wasnt quite big enough and someone (Joe) didnt cut the potatoes small enough so the plate looks a little sparse but trust me its good and filling. Both of these recipes come from the Bobby Deen Everyday Eats book and seriously yall EVERYTHING I have made out of it has been delicious. You need to go get this book now, and his other book From Mama’s Table to Mine also a winner winner chicken dinner.

In a blender or small food processor, combine the parsley, oil, vinegar, oregano, garlic, and red pepper flakes, and blend to a coarse puree. Season to taste with salt and pepper. Rub half of the marinade on the small steaks and place the remainder in a small bowl.

Grease a grill grate with cooking spray, and preheat the grill to medium-high heat (steaks will marinate while the grill heats).

Grill the steaks for 3 to 5 minutes per side or until the internal temperature reaches 120 * F on an insteant- read thermometer for medium-rate (or a few minutes longer, until the temperature reaches 130* F, for medium). Let the meat rest for about 5 minutes before serving it with the served bowl of chimichurri on the side.

2 large sweet potatoes cut into 1inch pieces. You can peel them but I leave the peels on

1 tbsp olive oil

1/2 tbsp honey

1/4 tsp ground cinnamon (I add a little more to make them more cinnamon-y if thats a word)

1/2 tsp dried thyme

pinch of cayenne pepper (very small pinch for me I like mine on the sweeter side)

1/2 tsp salt, more to taste

Instructions

Preheat oven to 400F

In a large bowl toss the sweet potatoes with all other ingredients. Make sure to thoroughly coat the potatoes. Place the sweet potatoes on a single layer of a rimmed baking sheet. Bake until the potatoes are fork-tender and golden brown, about 25 minutes. Add more salt to taste and serve.

About Me!

Hey yall!! Im a southern Girl from the great state of Texas. I love pizza, running, Disney, my puppies, all things crafty and nerdy. What started as a need for a tiara medal has turned into a running filled life. Catch me if you can!!